The 1901 Cookbook Archive
No. 457 — Thick Cream Sauce for Boiled Perch, Pike or Zander
English historical translation of Molokhovets recipe No. 457 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one spoonful of butter, ½ glass of flour and 1½ glasses of cream. Bring to the boil, strain through a sieve and season with salt and a little finely ground ordinary pepper; green dill may also be added.
Bring once more to the boil and pour over the fish. The sauce should be about as thick as dense sour cream; if too thick, thin it with more broth or cream.
To provide
1½ glasses of cream and 1 spoonful of butter | ½ glass of flour, ordinary pepper and optional dill |
Original source: Read Russian recipe No. 457. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.